Sweet & Sour Meatballs

This dish is very simple to makes which makes for a good week night dinner! It is very tasty too and changes up the dinner routine! Jack gobbles it right up!

Ingredients:
1 can of tomato soup
1 can of tomato sauce
brown sugar to taste
white rice
frozen meatballs

Directions:
1. Mix soup and tomato sauce together in a large pan.
2. Add desired amount of meatballs and mix to coat.
3. Bring to a boil and then reduce heat. Simmer on low until meatballs are cooked.
4. Serve on white rice.

Recipe courtesy of Danielle Shannon

Gina's Tuna Salad

My friend Gina always has the best lunches at work! Here is her recipe for a yummy tuna salad. She made a lot last week and was so sweet to share. I decided to make it for lunch this week. I serve it on a bed of romaine lettuce.

Ingredients: I didn't have measurements. I just guessed!

1/2 a box of noodles (macaroni or rotini or whatever you like!)
mayo
2 packages of white albacore tuna
chopped celery
chopped onion
salt and pepper to taste

Directions
1. Cook noodles, drain, and chill.
2. In a large bowl, add noodles, tuna, mayo, celery, onion. Mix.
3. Sprinkle salt and pepper to taste.
4. Chill over night or several hours.

Serving suggestion: Serve on a bed of lettuce.

Recipe courtesy of Gina Stetka
2. Add cold noodles to

Spaghetti a la Philly

Ingredients:
1/2 lb spaghetti, uncooked ( I used vermicelli)
1 lb extra lean ground beef
1 24 oz jar spaghetti sauce
4 oz (1/2 of 8 oz pkg) Philadelphia Cream Cheese, cubed
2 tbsp Kraft grated Parmesan cheese

Directions:
1. Cook spaghetti as directed on package.
2. Meanwhile, brown meat in large skillet; drain. Return to skillet. Stir in sauce and cream cheese; cook on low heat for 3 to 5 minutes, or until sauce is well blended and heated through, stirring frequently.
3. Drain spaghetti. Add sauce; mix lightly. Place on platter. Top with Parmesan.

Serving with garlic bread and salad!

Recipe courtesy of the inside of the box of the Philadelphia Cream Cheese! :)

Meatloaf and Cheesy Smashed Potatoes

The delish dish was shared with my by my SIL Shannon. She made us this meatloaf recipe back in the fall. I ended up making 5 mini loaves (froze 2). Shannon's recipe calls for a yummy sauce which makes this meat loaf super tasty! I made these cheesy smashed potatoes from Kraft. They are made with red potatoes and cauliflower and are a great side dish to compliment the meat loaf.

1 packet of  McCormick Meat Loaf Seasoning Mix
1 lb ground pork
1 lb ground chuck
2 eggs, lightly beaten
1/4 c milk
1/4 c ketchup
1/4 c dry bread crumbs (or 1 c soft bread crumbs from 2 slices of bread)

Directions:
1. Mix all ingredients in a large bowl until well blended.
2. Shape meat mixture into a loaf or mini sized. Make sure to bake it shaped in a loaf on a broiler pan so the grease drains away from it.
4. Bake 375 for 1 hour.
5. At 30 minutes, top with sauce. See below. Top with sauce again at 10 minutes left.

Sauce
Ingredients:
1 tsp. yellow mustard
¼ cup brown sugar
1 tsp. Worcestershire sauce
1/3 cup ketchup
Vinegar – just a quick shot - like a cap full



Kraft's Cheesy Smashed Potatoes

Ingredients:
1 lb. red potatoes (about 3), cut into chunks

1 cup small cauliflower florets

1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese

Directions:

COOK potatoes and cauliflower in boiling water in large saucepan 20 min. or until vegetables are tender; drain. Return to pan.

ADD sour cream; mash until vegetable mixture is fluffy.

STIR in cheese.